Roast Beef Sandwich Spread Recipes

ROAST BEEF SANDWICH SPREAD

Roast Beef Sandwich Spread image

Use leftover roast beef to make this flavorful spread for sandwiches, or use it as an appetizer spread for crackers, crostini, or melba rounds.

Provided by Diana Rattray

Categories Appetizer Entree Lunch Salad Side Dish Sandwiches Sandwich Condiment

Time 15m

Yield 6

Number Of Ingredients 15

Ingredients

For the Spread:
1 pound roast beef, cooked
1/4 cup onion, coarsely chopped
1/4 cup celery, coarsely chopped
1/2 cup bread and butter pickles, drained
1/2 to 1 cup mayonnaise , plus more to taste
1 tablespoon pickle juice, or to taste, optional
1/2 teaspoon onion powder, optional
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
For Assembling:
12 slices bread, wheat or white
2 tablespoons of butter, optional
6 leaves lettuce
1/2 cup red onion , sliced

Steps:

Gather the ingredients.
Place beef, onion, celery, and pickles through a meat grinder with the coarse plate. Alternatively, mince the ingredients or process in a food processor until evenly chopped.
Transfer the minced beef and vegetables in a bowl and add 1/2 cup of mayonnaise, onion powder, if using, black pepper, and salt. Add more mayonnaise and some pickle juice to moisten as desired.
Toast the bread, if desired, and then spread with a little butter or mayonnaise.
Add lettuce leaves and then spread a layer of the beef spread over the lettuce. Top with sliced red onion.
Place another slice of bread on top, and slice diagonally. Serve immediately or store in the fridge for up to 4 hours.
Enjoy.

Nutrition Facts : Calories 373 kcal, Carbohydrate 32 g, Cholesterol 46 mg, Fiber 2 g, Protein 19 g, SaturatedFat 4 g, Sodium 1160 mg, Sugar 7 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g

HOT ROAST BEEF SANDWICHES

Hot Roast Beef Sandwiches image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 12 sandwiches

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise
Dash of Worcestershire
12 soft hamburger buns, sliced in half
1 pound thinly shaved roast beef
8 ounces sliced provolone
8 ounces American cheese

Steps:

Preheat the oven to 350 degrees F.
Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

CHAMPION ROAST BEEF SANDWICHES

Champion Roast Beef Sandwiches image

When I have time, I like to prepare a roast with this much-requested recipe in mind. But when I need a quick meal in a hurry, I use deli roast beef with delicious results.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup sour cream
1 tablespoon onion soup mix
1 tablespoon prepared horseradish, drained
1/8 teaspoon pepper
8 slices rye or pumpernickel bread
1/2 pound sliced roast beef
Lettuce leaves

Steps:

In a small bowl, combine the first 4 ingredients. Spread 1 tablespoon on each slice of bread. Top 4 slices of bread with roast beef and lettuce; cover with remaining bread.

Nutrition Facts : Calories 318 calories, Fat 11g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 1401mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

BEEF SALAD SANDWICH FILLING

Beef Salad Sandwich Filling image

Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.

Provided by Sarah Simmons

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup chopped cooked beef
2 stalks celery, chopped
1 carrot, diced
¼ cup chopped onion
3 tablespoons mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder

Steps:

Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 3.4 g, Cholesterol 45.7 mg, Fat 17.8 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 261.3 mg, Sugar 1.6 g

ROAST BEEF SANDWICH SPREAD

Roast Beef Sandwich Spread image

A great sandwich for lunches rather than normal lunchmeats

Provided by janet s

Categories Sandwiches

Number Of Ingredients 4

Ingredients

1- 1 1/2 c leftover roast beef, shredded
1-2 Tbsp dill pickle relish
1/4 c mayonnaise or "miracle whip" salad dressing
salt and pepper to taste

Steps:

1. Mix dill pickle relish into the mayonnaise or salad dressing you have measured out.
2. Stir into the shredded roast beef. You can add more mayo or salad dressing if it seems drier than you would like for spreading
3. Salt and pepper to taste

ROAST BEEF SANDWICH SPREAD

Roast Beef Sandwich Spread image

This is great way to beat the heat and use up leftovers! My family (both sides) have made this staple for generations. I can still see my Grandma using the crank meat grinder to make hers. Mom always made hers with the grinding attachment on her mixer and I've done the same (have also made it with the food processor). While we used to make this when we had left over roast beef, I have used lesser cuts of roasts to make this spread which is a great inexpensive way to extend the food budget. We like to serve this on fresh soft bread with lettuce and tomato slices. Note Deli Roast Beef is NOT recommended for this recipe.

Provided by CindiJ

Categories Lunch/Snacks

Time 20m

Yield 6-8 sandwiches

Number Of Ingredients 10

Ingredients

1 lb cooked beef
1/4 cup onion, coarsely chopped
1/4 cup celery, coarsely chopped
1/2 cup sweet pickle
2 -3 hard-boiled eggs
1/2-1 cup mayonnaise
pickle juice, to taste
1/2 teaspoon onion powder
1/8 teaspoon pepper
1/4 teaspoon salt (to taste)

Steps:

Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
Serve as a spread for crackers or melba rounds for sandwiches.
You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
Makes enough for 6 to 8 sandwiches.
Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.

THE BEST ROAST BEEF FOR SANDWICHES

The Best Roast Beef for Sandwiches image

The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Categories dinner, lunch, roasts, sandwiches, main course

Time 6h45m

Yield 6 to 10 sandwiches

Number Of Ingredients 6

Ingredients

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

LEFTOVER ROAST BEEF SPREAD

Leftover Roast Beef Spread image

Delicious as a sandwich spread or as an appetizer with crackers. Inspired from Mama J's recipe #249702.

Provided by puppitypup

Categories Spreads

Time 5m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cooked beef
1 cup mayonnaise
3/4 teaspoon kosher salt
1 pinch garlic salt
1 pinch onion powder
2 teaspoons horseradish
1/4 teaspoon fresh ground pepper

Steps:

Grind leftover Roast Beef in food processor or hand grinder.
Combine all ingredients.
Spread on sandwich or on crackers.

Nutrition Facts : Calories 541.8, Fat 39.4, SaturatedFat 10.7, Cholesterol 113.9, Sodium 823.2, Carbohydrate 14.8, Fiber 0.2, Sugar 4, Protein 31.6

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